This is a 5 point Weight Watchers Recipe.
1/2 cup frozen raspberries
1 small banana, peeled
2/3 cup unsweetened pineapple juice, chilled
1/2 cup ice
2 Tbsp low-fat plain yogurt
3 tsp wheat germ
1 tsp honey
Place all ingredients in a blender and process until smooth. Poor into a tall glass and serve immediately.
Monday, November 24, 2008
Holiday Cider
Last week I went to a holiday party for all the Relief Society workers in our ward and their spouses at Sally Olin's home. She offered everyone cider. I like cider. So I had some. But this was soooo good, I just about melted! It was so relaxing. Anyway, I asked her what she did and it's pretty simple:
Combine in pot and simmer:
6 cups Apple Juice
2 cups Pineapple Juice
2 cups Cranberry Juice
Then you take "Mulling Spices" and put them on cheese cloth. Tie up the cloth into a little bag and toss it into the simmering pot for 5-10 minutes. Then be sure to take it out because if you go too long it will get bitter. Serve it and melt away!
Combine in pot and simmer:
6 cups Apple Juice
2 cups Pineapple Juice
2 cups Cranberry Juice
Then you take "Mulling Spices" and put them on cheese cloth. Tie up the cloth into a little bag and toss it into the simmering pot for 5-10 minutes. Then be sure to take it out because if you go too long it will get bitter. Serve it and melt away!
Beef Stroganoff
2 teaspoons vegetable oil
1 pound lean round steak cut into 2 x 1/4" strips'
2 onions, chopped
2 garlic cloves
1 tablespoon all-purpose flour
2 cups sliced mushrooms
1 cup low-sodium mixed vegetable juice
1 cup low-sodium beef broth
1 tablespoon worcestershire sauce
1/4 cup minced parsley
1/4 cup nonfat sour cream
4 cups hot cooked egg noodles (or rice)
1. In a large nonstick skillet, heat the oil. Add the beef and cook, turning as needed, until browned, about 5 minutes; transfer to a plate.
2. Spray the same skillet with nonstick cooking spray; heat. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.
3. Return the beef to the skillet and stir in the mushrooms, vegetable juice, broth and Worcestershire sauce; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the beef in tender, about 45 minutes.
4. Stir in parsley and sour cream; cook, stirring as needed, until heated through, about 2 minutes. Serve the noodles, topped with the beef mixture.
Makes 4 Servings
9 points per serving
Garden Vegetable Soup
This is a Weight Watchers Recipe that is 0 points and is actually a WONDERFUL soup. I am multiplying it by 3 so that it is big enough for a family. When I make this soup, I frequently make it a "rotate food storage" or a "empty out the fridge" thing by adding any and all vegetables that are on their last day to it(peppers, corn etc.). This soup freezes really well.
2 cups sliced carrot
1 1/2 cups diced onion
6 garlic cloves
9 cups fat-free broth (beef, chicken or vegetable)
4 1/2 cups diced green cabbage
1 1/2 cups green beans
3 Tbsp tomato paste
1 1/2 tsp dried basil
3/4 tsp dried oregano
3/4 tsp salt
1 1/2 cup diced zucchini
Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.
2 cups sliced carrot
1 1/2 cups diced onion
6 garlic cloves
9 cups fat-free broth (beef, chicken or vegetable)
4 1/2 cups diced green cabbage
1 1/2 cups green beans
3 Tbsp tomato paste
1 1/2 tsp dried basil
3/4 tsp dried oregano
3/4 tsp salt
1 1/2 cup diced zucchini
Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.
Wednesday, November 19, 2008
Black Bean Salad
Okay, I went to a welfare meeting two weeks ago and they had food storage recipes WITH SAMPLES afterward. Food storage recipes ARE always good because they use food storage, but AREN'T always good for how your taste buds feel when you eat them. This sample had me begging for the recipe. Enjoy!
Boil together:
3 cups black beans in 9 cups of water.
Drain and allow beans to cool, then add:
2 cups frozen corn
1/2 cup choppen onion (dice a green or sweet onion into small pieces)
1/2 cup choppen pepper (red, yellow, orange or green)
2 avocados, pealed and diced
1/2 cup chopped cilantro
1/4 cup lime juice
1 cup Italian salad dressing
1-1/2 tsp garlic salt
Delcious! I think it would be great to put on tortilla chips, or just alone!
Boil together:
3 cups black beans in 9 cups of water.
Drain and allow beans to cool, then add:
2 cups frozen corn
1/2 cup choppen onion (dice a green or sweet onion into small pieces)
1/2 cup choppen pepper (red, yellow, orange or green)
2 avocados, pealed and diced
1/2 cup chopped cilantro
1/4 cup lime juice
1 cup Italian salad dressing
1-1/2 tsp garlic salt
Delcious! I think it would be great to put on tortilla chips, or just alone!
Spanish Rice
1/2 cup chopped onion
1/2 cup chopped green sweet pepper (I usually triple this with multiple kinds of pepper)
1 clove garlic (This is usually doubled since Jarett loves garlic)
1 Tbsp chili powder (This is ample)
1 28-oz can tomatoes, undrained and cut up (this can be doubled or tripled to extend the amount produced)
3/4 cup uncooked long grain rice (any kind of normal rice works)
1 4-oz can diced green chile peppers, undrained
Several dashes bottled hot pepper sauce (optional - I don't use it)
1 cup water
1/4 tsp salt
1/8 tsp pepper
1/2 cup shredded cheddar cheese (optional)
You could also add zucchini or corn or anything else you can think of to extend this and it tastes wonderful.
In a large skillet cook onion, sweet pepper and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, rice chile peppers, hot pepper sauce (if desired), 1 cup water, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until the rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese. (I usually use the cheese, but add it into individual servings instead of the whole dish).
I then usually wrap it up in a tortilla with a little sour cream and I'm sure guacamole would be wonderful too. It's quick and easy and healthy. Hope you enjoy!!
1/2 cup chopped green sweet pepper (I usually triple this with multiple kinds of pepper)
1 clove garlic (This is usually doubled since Jarett loves garlic)
1 Tbsp chili powder (This is ample)
1 28-oz can tomatoes, undrained and cut up (this can be doubled or tripled to extend the amount produced)
3/4 cup uncooked long grain rice (any kind of normal rice works)
1 4-oz can diced green chile peppers, undrained
Several dashes bottled hot pepper sauce (optional - I don't use it)
1 cup water
1/4 tsp salt
1/8 tsp pepper
1/2 cup shredded cheddar cheese (optional)
You could also add zucchini or corn or anything else you can think of to extend this and it tastes wonderful.
In a large skillet cook onion, sweet pepper and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, rice chile peppers, hot pepper sauce (if desired), 1 cup water, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until the rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese. (I usually use the cheese, but add it into individual servings instead of the whole dish).
I then usually wrap it up in a tortilla with a little sour cream and I'm sure guacamole would be wonderful too. It's quick and easy and healthy. Hope you enjoy!!
Roasted Sweet Potato Wedges (or cubes)
3 Sweet Potatoes (depending on size)
1 Tbsp Olive Oil
1 Tbsp Brown Sugar
1/2 tsp Chili Powder
1/2 tsp Salt
1/4 - 1/8 tsp Cayenne Pepper (I recommend the 1/8)
Preheat Oven to 400 F. Peel potatoes and cut into 1/8 inch wedges or cubes. In a large bowl toss potatoes with oil. Mix sugar and Seasonings together. Sprinkle on Potatoes and stir until evenly coated. Spread on a non-stick baking sheet, large enough to hold potatoes without over-crowding. Roast potatoes for 30 minutes, turning every 10 minutes (which I don't do) until tender and browned.
Serves 4 at 3 points each.
1 Tbsp Olive Oil
1 Tbsp Brown Sugar
1/2 tsp Chili Powder
1/2 tsp Salt
1/4 - 1/8 tsp Cayenne Pepper (I recommend the 1/8)
Preheat Oven to 400 F. Peel potatoes and cut into 1/8 inch wedges or cubes. In a large bowl toss potatoes with oil. Mix sugar and Seasonings together. Sprinkle on Potatoes and stir until evenly coated. Spread on a non-stick baking sheet, large enough to hold potatoes without over-crowding. Roast potatoes for 30 minutes, turning every 10 minutes (which I don't do) until tender and browned.
Serves 4 at 3 points each.
Cider-Dijon Chicken
From the Weight Watchers Cookbook: Simply the Best.
1 tsp Canola Oil
2 Garlic Cloves, minced
4 4oz skinless, boneless chicken breasts
2 cups Sliced mushrooms
1/2 cup Low-sodium chicken broth (can use just regular chicken broth)
2 Tbsp Dijon Mustard
3 Tbsp Flour
1/2 cup Apple Cider or Juice
1/4 cup Non-fat Sour Cream
1/4 cup Minced Fresh Parsley
4 cups Hot Cooked Brown Rice
1. In a large non-stick skillet, heat the oil. Add garlic and cook until lightly browned (~1 minute).
2. Add chicken, mushrooms, broth and mustard. Bring to a boil. Reduce the heat and simmer covered until the chicken is cooked through (8-10 minutes).
3. In a small bowl combine the flour with enough of the cider to make a smooth paste; stir in the remaining cider. Add to the chicken mixture; cook, stirring constantly until the mixture boils and thickens (~two minutes). Stir in the sour cream and parsley; cook until heated through (~1 minute). Serve with rice topped with chicken and sauce.
Makes 4 servings of 8 points each.
1 tsp Canola Oil
2 Garlic Cloves, minced
4 4oz skinless, boneless chicken breasts
2 cups Sliced mushrooms
1/2 cup Low-sodium chicken broth (can use just regular chicken broth)
2 Tbsp Dijon Mustard
3 Tbsp Flour
1/2 cup Apple Cider or Juice
1/4 cup Non-fat Sour Cream
1/4 cup Minced Fresh Parsley
4 cups Hot Cooked Brown Rice
1. In a large non-stick skillet, heat the oil. Add garlic and cook until lightly browned (~1 minute).
2. Add chicken, mushrooms, broth and mustard. Bring to a boil. Reduce the heat and simmer covered until the chicken is cooked through (8-10 minutes).
3. In a small bowl combine the flour with enough of the cider to make a smooth paste; stir in the remaining cider. Add to the chicken mixture; cook, stirring constantly until the mixture boils and thickens (~two minutes). Stir in the sour cream and parsley; cook until heated through (~1 minute). Serve with rice topped with chicken and sauce.
Makes 4 servings of 8 points each.
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